Preheat your oven to 350 degrees F. Grease the inside of a 10-inch bundt pan with nonstick baking spray or butter and flour. Set aside.
In a large mixing bowl, beat together the butter and sugar until smooth and fluffy, about 1 minute.
Mix in the eggs, milk, yogurt, lemon zest, and lemon juice until the mixture is smooth and well combined.
In a medium mixing bowl, stir together the flour, baking soda, and baking powder. Pour the dry ingredients into the wet ingredients and gently fold everything together. (Be sure to scrape along the bottom of the mixing bowl to ensure no clumps of flour remain.) Pour the batter into the prepared bundt pan
Bake for 45-50 minutes, or until a toothpick between the tube and outer wall comes out clean. Remove from the oven and cool completely on a wire rack.
once the cake is cooled, turn the pan over and remove to cake. Then transfer it to a serving plate.
To make the frosting, beat together the cream cheese, powdered sugar, and strawberry jello mix in a large mixing bowl until smooth. Frost the cake as desired before cutting it into slices.
Notes
If you only have unsalted butter on hand, add 1/4 teaspoon of salt to the dry ingredients.
You can store this cake for up to 5 days on the counter or in the fridge in an airtight container.
You can add 1 cup of sliced strawberries to the cake batter to up the strawberry flavor and add a fun texture change to the cake.
Easily increase the strawberry flavor of the frosting if you want it to really pack a punch by using the whole packet of jello mix packet instead of half.